Chef Carme Ruscalleda is taking over responsibility for running all culinary operations at Mandarin Oriental, Barcelona in her new role as Gastonomic Consultant. BistrEau restaurant, which had been successfully led by Chef Ángel León, known as the Chef of the Sea, for the past three years, will return to Barcelona’s vibrant food scene under its original name, Blanc, in May 2017. A brand new gastronomic offering designed by the seven Michelin star Chef, Carme Ruscalleda, will be available at Blanc.
The food concept at Blanc will be local, fresh, seasonal produce, including truffle, caviar, game and fresh fish, used to create simple, traditional Catalan dishes, such as Canelones gratinados, Picanton en escabeche, Gazpacho and rices. In keeping with Mandarin Oriental’s heritage, Asian influenced cuisine will be offered too. Also, delicious tapas will be served at Blanc, Banker’s Bar and in Mimosa garden.
Located in the heart of the famous Paseo de Gracia, Blanc’s new gastronomic offering will be prepared by sous chef, Alberto Castiñeiras, and Chef Ismael Alonso.
Carme Ruscalleda and her son, Raül Balam, have successfully run two Michelin star fine dining restaurant, Moments, at Mandarin Oriental, Barcelona since 2009. In addition to the artistic gastronomy of Moments and simple, traditional fare of Blanc, Chef Ruscalleda will be responsible for all of the hotel’s other F&B operations, from breakfast and room service to menus for Banker’s Bar and Mimosa garden.
Chef Gastón Acurio has returned to deliver his delicious brand of authentic Peruvian cuisine at Terrat, the hotel’s rooftop terrace with panoramic views of Barcelona, until October 2017.
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